Well it was good pizza, but not Neapolitan. There were two chefs with different cooking styles, one was tossing the dough and doing tricks, the other was being very gentle and careful. I got the tosser unfortunately. I timed the bake as well, 2:42.

glade you tried it. were they using a wood oven? and did ir seem like they were copying antico with their approach?

Most definitely using a wood oven, the picture is pulled from the web not mine. They were using the middle oven and stoked the fire in the middle of the bake, I'm not sure if they realized temp was too low or if they were just building a rolling fire. I've never been to antico so I cannot comment on their approach, sorry.

The pizza tasted like a same day dough, otherwise the pizza was good, just a bit overdone and crunchy. Maybe it's what the people in Nashville prefer?